Method of Electrohydraulic Activation of Water-Lime Suspension in Sugar Production

In the modern technology of beet-sugar production for purification of diffusion juices, the primary reagent use lime is given in juice as water-lime suspension (water-lime suspension). The cost of lime for purification of diffusion juice is 2–3% by weight of beets, while the effect of purification from non-sugars does not exceed 30%, often falling to 25%. It is known that freshly prepared water-lime suspension contains up to 30% of impurities, which contain 80–85% of potentially active lime, which is discharged into the dump, making irreversible losses of lime for beet-sugar production. Disposal of these impurities by activating free but inactive and bound lime would reduce its losses during the purification of the aqueous-lime suspension. In this regard, and in order to economically use exhaustive deposits of limestone, increase the degree of utilization of potentially active lime, which is excreted with impurities, increase the effect of purification of beet-sugar production juices and reduce sugar costs, there is a need to find new ways. Today, the technologies of many industries use various electrophysical methods to increase the activity of chemical reagents, particularly a method of creating an electric discharge in a liquid, which results in an electrohydraulic effect. This work is devoted to developing a method of electrohydraulic treatment of water-lime suspension in beet-sugar production to increase its activity and reduce losses of active lime with impurities, which will reduce lime costs for juice purification and increase the effect of purification and sugar yield.